Lentil and Spinach Vada ( Chana dal and palak vada)

This recipe came in good house keeping magazine long time back, i was going through my recipe book and found this recipe in a small book which came with good house keeping magazine. These vadas minus spinach (palak) is best eaten at the street vendor bandi with chopped onions and chat masala on it. Had boiled spinach in my fridge so made these with chana dal. Here goes the recipe:-

Ingredients:-

Chana dal/Lentil 1 cup soaked for 2-3 hours
Spinach/Palak 10-15 leafs boiled
Onion 1 chopped finely
Green chillies 1 chopped finely
Ginger an inch pc chopped finely
Curry leaves few
Coriander leaves few chopped finely
Cooking soda a pinch
Salt to take
Oil for deep frying

Method:-

Grind chana dal into coarse mixture. Add all the other ingredients and mix it with hand.

Take a tennis ball size mixture and press it on one hand with the other hand, make small patties.

Deep fry in batches until brown colour and serve hot with any chutney of your choice

Isn't it easy and simple....

Chicken Tikka

 My blog has many non-veg dish, we family are meat lovers. Trying hard to reduce eating meat. We have considerably reduce eating mutton/lamb. It's mostly chicken we eat that too twice a week, Saturday and Sunday. Daughter asked me make this tikka. We used to eat very tasty Chicken tikka at a restaurant in Dubai. I used my own masala for marination and grilled it. Here is the recipe.

Ingredients:-

Boneless chicken pieces 10
Food colour few drops
Thick curd 1 /2 cup
Salt to taste
Oil 3 tbps
Garlic paste 2 tbps
Garam masala powder 1/2 tsp
Red chilly powder 1/4 tsp
Coriander powder 1/2 tsp
Onions big square pcs

Method:-

Mix curd with other ingredients. Add chicken pieces. Let the marinate rest for 4-5 hours.

Soak the barbecue sticks in water  for 1 hour.

String the chicken pieces and onion pieces alternatively.

On a baking tray spray oil.

Place the tikkas with enough space between each stick.

Grill for 15 minutes on both the sides.

Serve hot with salad.

Hot Dog Sandwich

 This is one more quick Sandwich to prepare. It hardly takes time. When i was pregnant with my 2nd child i used to crave for hot dog sandwich from Eppco petro pump Dubai. On my way back from office husband used to buy it for me. This is my version of hot dog sandwich.

Ingredients:

Chicken sausages 4
Hot dog bun 4
Hot and chilly Sauce (maggie)
Mustard Sauce
Chopped onions
Lettuce
Mayonnaise

Method:-

Fry chicken sausages for 4-5 minutes as they are pre-cooked.

Toast the bun on both the sides.

Spread Mayonnaise and chilli sauce on each side of the bun.

Spread lettuce and chopped onions.

Place hot dog on the lettuce and onions.

Spread mustard sauce.

Close the bun and eat it...

Isn't it simple :)

McDonald's hot Apple Pie

Hmmmm...hot apple pie...Thought itself is mouthwatering isn't it. I never thought one day i will make them. It was so delicious and yummy...It burnt my mouth  but who cares...The combination of sugar,apple and cinnamon is beyond the description.

Pretty easy to make. Made two batches. One batch i deep fried and one batch i baked. Fried was more tastier on par with mcdonalds but were little oily. The one baked were tastier too.Here is the recipe

Ingredients:

Puff pastry sheets
Apple 3 chopped finely
Brown sugar 2 tbsp
Icing sugar 4 tbsp
Cinnamon powder 1 tbsp

Method:-

Take apple in a bowl. Add brown sugar,icing sugar and cinnamon. Mix thoroughly and keep the bowl on the stove with low flame.

Stir and let the apple cook for few minutes. Once the apple is soft and the liquid thickens. Remove from the stove and let it cool down.

Now take the pastry sheet. Put 1 tbps of apple and wet the edges with water. Fold the sheet and prick the edges with the fork.

Let the pie rest for 10 minutes in the fridge. Deep fry in the oil until light brown colur. Serve hot.

Pre-heat the oven at 180 degrees celsius and  bake them for 10-15 minutes on 180 degrees Celsius.Serve hot...yummmyyyyy....

Clear Lemon And Coriander Soup

This too i ate quite frequently at any restaurant.This is my kids favourite soup.This is done by daughter,the only thing i did is switch on and switch off the stove.She is yet to reach that age where she can cook by herself,she is just 8 years old.This recipe calls for very few ingredients and doesn't takes much time to prepare.

Ingredients:-

Coriander leaves 2 bunches
Salt to taste
Pepper powder to sprinkle on the soup
Lemon 1

Method:-

Chop coriender leaves finely.Take 4 glasses of water and let it boil.When the water starts boiling add the chopped coriander leaves.Let it boil of 5 minutes.

Strain the water.Add 1 lemon juice and Salt.

Serve hot and sprinkle pepper powder.

Isn't it simple :D

Mysore Masala Dosa

Dosa is the most preferred breakfast in any south indian home. And i my house too i make dosa thrice a week.Sometimes i get bored of eating the same dosa.For kids i make cheese,vegetable and egg dosa very often as kids get bored quite easily and can never force them to eat the same thing.

When ever we go out for breakfast or dinner my choice is always masala dosa and when we go to Kamat the only thing i order always is mysore masala dosa.Made masala dosa at home many times but not mysore masala dosa.Remember seeing this recipe at Prathibha's blog The chef and her kitchen.Then browsed her blog for the recipe and made this.Chutney is from my blog which can be find here and mysore masala dosa recipe is from here

Onion Chicken

Onion chicken i first ate at Urvasi restaurant near  my place.Made a attempt at home but was no  where close to what i ate at Urvasi.But the taste was quite different and it was super hence a post on that.Or else it would have been another flop which i don't blog and prefers to forget.Here is the recipe

Ingredients:-

Chicken 250 gms
Ginger and garlic paste 1 tbsp
Turmeric powder 1/2 tsp
Salt as per taste
Curry leaves few

Mix all the above and let it marinate for 1 hour.

Onions 3 chopped into big pieces.Just chop one onion into four pieces.
Oil 3-4 tbsp
Green chillies 4-5 (can be reduced)
Garlic 6-7 chopped finely
Garam masala powder 1 tbsp

Method:-

Heat oil.Add garlic and green chillies and saute till they both change colour and leaves a nice aroma.

Now add the marinated chicken.Cover and cook until chicken is tender enough (almost cooked)

At this time add the chopped onions and stir fry for few minutes and avoid mashing onions.Onion taste quite good when fried this way.Sprinkle garam masala powder now.

Fry till the chicken pieces are dry and a layer starts coming on the chicken,i meant the red/brown layer.

Serve hot as a side dish to biryani or plain rice and dal.

Murgh Musallam

Ingredients:-

Chicken 1/2 kg

Onions 2

Ginger garlic paste 1 tbsp

Turmeric powder 1/2tsp

Red chilly powder 2tsp

Coriander powder 2 tsp

Pepper 7-8nos

Green cardamom 2

Black cardamom 1

Cinnamon 1/2' pc

Cloves 2

Mace 1 small pc

Bay leaves 2

Tomato puree 1/2 cup

Salt as per taste

Oil 2tbsp

Green chillies 2

Method:-

 Mix  ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.

 Heat oil in a frying pan and saute  1 chopped onion with whole spices till onion is golden in colour and spices release flavour. Let it cool and make a fine paste.

In the same pan take 2 tbsp oil,add chopped oil, bay leaves and ginger-garlic paste,saute until they are fried approx 5-7 minutes. Add tomato puree.Let it cook for 5 minutes.

Then mix in onion and spice paste.Cook till oil leaves the sides of the pan.

Add chicken and water and cook till chicken is cooked and gravy thickens. 

Bagara Baingan

Ingredients:-

Brinjals small and round shape 6 nos

Onions 2 chopped finely

Tomatoes 2 chopped finely

Green chillies 2 chopped finely

Ginger garlic paste 1 tbsp

Oil 2tbsp

Oil for deep frying

Coriander powder 2tbsp

Turmeric powder 1/2 tsp

Red chilly powder 1 tbsp

Cinnamon 1' pc

Cloves 1

Salt as per taste

For Gravy/koora

Sesame seeds/til/nuvulu 2 tbsp

Cashew nuts 7-8

fresh grated coconut 6 tbsp

Dry roast sesame seeds and cashew nuts.

Make a smooth paste of the above ingredients

For Seasoning/Talimpu

Oil 2 tbsp

Curry leaves few

Method:-

Wipe dry the brinjals.Make long slits on the brinjal and keeping the green part intact.

Deep fry them until they change colour and take them on a tissue paper.

In a pan take oil,add cinnamon and cloves.Once they splutter,add onions and green chillies.Saute until brown in colour and add tomatoes,coriander powder,turmeric powder and chilly powder.Cook until oil comes out.

Now add ginger garlic paste and saute until the raw smell goes of,which takes about 2-3 minutes.Then add the sesame and coconut paste and saute till oil comes out.

Now add brinjals and mix softly and thoroughly.

Then add 1/2 cup of water bring to boil and reduce the flame till thick gravy forms.

Once it is done take another small pan.Heat oil and add curry leaves to it.When curry leaves starts changing colour,pour it on the brinjal gravy.

Serve hot with briyani or paratha or plain roti.

Enjoy.....

Egg Manchurian

Ingredients:-

Egg boiled 4

Plain flour 1 cup

Ginger garlic paste 1 tsp

Pepper powder 1 tsp

Salt as per taste

Oil for deep frying

Slice eggs lengthwise.Make thick batter with plain flour,ginger garli

c paste,pepper powder and salt.Carefully dip each egg slice into the batter and deep fry them in batches.

Drain them on a tissue and keep aside.

For Manchurian sauce

Capsicum 1 cut into rings
Spring onions few chopped finely
Cabbage a small pc,chopped into thin long pcs
Curry leaves few
Green chillies 3 chopped finely
Ginger 1'' pcs chopped finely
Garlic 3 chopped finely
Soya sauce 1tbsp
Ajinamoto 1/4 tsp
Salt as per taste

Take oil in a frying pan.When hot add ginger,garlic,curry leaves and green chillies.Saute them on a high flame for 2-3 minutes.

Then add capsicum and cabbage.Saute them on a high flame as well.

Add ajinamoto and soya sauce.Saute for few more minutes.

Then add 2 tbsp of water.When the water starts boiling add the fried egg pieces.

Again saute on a high flame until the egg pieces are dry.Switch of the flame and add spring onions.

Mix well and serve hot

Gobi Musallam

I love cauliflower be it a curry or paratha i just love this curry apart from brinjal.

This recipe i got it from Master chef which was aired on Star plus few days back.I loved the colour and taste was awesome.Here goes the recipe:-

Ingredients:-

Cauliflower florets 2 cups

Onions 1 chopped and 1 chopped and grind into smooth paste

Ginger garlic paste 1 tbsp

Turmeric powder 1/2tsp

Red chilly powder 2tsp

Coriander powder 2 tsp

Pepper 7-8nos

Green cardamom 2

Black cardamom 1

Cinnamon 1/2' pc

Cloves 2

Mace 1 small pc

Tomato puree 1/2 cup

Salt as per taste

Oil 2tbsp

Green chillies 2

Oil for deep frying florets

Method:-

1.Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.

2. Mix onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.
3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree.
5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilli whole.
6. To serve, arrange florets in a plate and pour gravy around them and place fried green chilli on top.

Serve hot.

Momos

Fried and steamed momos

Before my sister's marriage i never tasted Chinese noodles,rice etc.It is was my b-law who took us first to a chinese restuarant and there we ate Chinese noodles,rice and veg manchuria.I fell in love with veg rice and manchuria.My sister always makes manchuria at home and she is the one who introduced me to momos.
The very first time i fell in love with it,but sad part is that hubby doesn't like chinese.But i forced him to eat momos which i made on his birthday few days back.He just loved it.I made two version of momos one is non-veg fried momos and other is veg steamed momos.

Steamed momos are much healthier than the fried ones,they are many variations in the stuffing used.Lamb,chicken,pork and beef can be used as stuffing.In tibet it is mostly done with yak meat.Any veges can be used for the stuffing.


For more on momos check here and here.


Ingredients:-


Plain flour 2 cups


Salt as per taste


Oil 2 tbsp


In a large bowl combine flour,salt,oil and add enough water and knead well.Make a soft dough
similar to puri dough.Keep aside

Steamed veg momos

For stuffing

Vegetarian momos

Cabbage 1 cup chopped finely


Carrot 1/2 cup chopped finely


Beans 1/4 cup chopped finely


Onions 1 chopped finely


Green chillies 2 chopped finely


Ginger 1" pc chopped


Garlic 3 chopped


Soya sauce 1 tsp


Pepper powder 1 tbsp


Salt as per taste


Oil 2 tbsp


Method:-

Take oil in a pan add add ginger and garlic pcs.Fry till they are brown in colour.


Then add onions and green chillies and saute till onions are pink in colour.


Now add all the veges and salt.


Cover and cook till the veges are soft and water has dried.


Now add soya sauce and mix well.


Lastly add pepper and let the mixture cool.

Fried Momos

Chicken stuffing

Boneless chicken 1 cup

Onions 2 finely chopped

Green chillies 2 finely chopped

Soy sauce 1 tsp

Ginger 1" pc finely chopped

Garlic 3 finely chopped

Pepper powder 1 tbsp

Salt as per taste

Oil 2 tbsp

Fried Momos

Method:-


Take a pan with oil,when hot add ginger and garlic,saute till the ginger and garlic are brown in colour.

Now add onions and green chillies.Saute till onion are pink in colour.

Cut chicken into small pcs and add it to the onions.

Add salt, cover and cook till the water dries off.

Once the curry is dry add soya sauce and saute well.Now the chicken will be very soft and can be made into more small pcs.


Lastly add pepper powder,saute for 1 minute and remove from stove.Let the mixture cool.



Now the momos


Take dough similar to size of tennis balls and make a flat disc (similar to poori) with rolling pin.

Put 1tbsp of the filling on the disc.Apply water at the ends and gather the disc into the center and seal of the edges.

Fry on a high flame for 1 minute and reduce the flame and fry till the momos are golden brown in colour.


Steamed momos

This momos can be steamed as well.Apply oil to the idly moulds and keep one momos each on the mould and steam it for 10-12 minutes.

Momos in a idly cooker

Chapli Kabab

Chapli kabab is one of the popular kebab of pakistan.It is made up of minced meat along with tomatoes,masala and it can be grilled or pan fried.The recipe i am writing is the pan fried version of the kabab.I ate this kabab in a pakistani restuarant here in dubai.The very first time fell in love with this kabab.Before i blogged about Shikampuri and Shammi kabab.Here goes my recipe:-


Ingredients:-


½ Kg. finely minced mutton/lamb
1 medium sized onion chopped
1 egg
½ tsp. salt (according to taste)
1 tsp ginger paste
1 tsp crushed cumin seeds
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander seeds
1 tsp anardana
3 green chilies chopped
½ cup of fresh coriander leaves
1 large tomato chopped
1 tsp lemon juice
Makai ka Aata (Corn meal)
1 small onion sliced

Method:-


Add all the ingredients except egg and corn meal to the mince meat and leave to marinate for 1-2 hours.

Pressure cook until meat is soft.Remove the lid and cook till dry.

Remove from fire and add one egg.When cool grind the mixture into fine paste and knead into dough by adding corn meal.

Take lemon sized balls and make patties of each ball.

Take a pan with 2-3 tbsp of oil and put the patties on the pan.Fry on both the sides until brown in colour.

These kababs are served with mint chutney.


Kababs from my kitchen

Shami Kabab And Our Friday Lunch

Shami kabab is favourite snack in India and Pakistan.Minced meat and channa dal/Bengal garam dal cooked in a slow process and minced with many spices.It is shallow fried on the tava and served with mint chutney.

Ingredients:-

Minced meat 1/2 kg

Channa dal 2 tbsp (soaked for 1/2 hr)

Coriander powder 1 tsp

Cumin powder 1 tsp

Garam masala 1 tsp

Garlic flakes 10 nos

Egg 1

Lemon juice 1/2 tsp

Cinnamon 2 pc

Cloves 3

Ginger 1 big pc

Cardamom 2

Pepper a pinch

Chilly powder 1tsp

Coriander and mint leaves few

Oil 10 tbsp

Salt as per taste

How to make:-

Wash and drain the mince and mix channa dal,whole spices,onions,a cup of water and salt to taste. Cook till dry.

Remove from fire and add ginger, garlic, pepper, chilli powder, coriander powder and cumin powder.

Then grind the mixture into fine paste and knead into dough. Add chopped lemon juice, coriander, mint leaves and salt as per taste.

Make lemon sized balls and make flat patties.

Beat egg and dip the patties in the batter. Shallow fry till brown in colour.

Serve with mint chutney.

I served it with mint raita.

Mint raita

Ingredients:-

Curd 1 cup

Mint few leaves

Coriander few leaves

Cumin seeds 1 tsp

Salt as per taste

Make smooth paste of cumin seeds, mint and coriander leaves. Add curd and salt and mix thoroughly.

Hubby loves biryani, be it Hyderabad or Pakistani biryani.He just loves biryani.Our Friday menu is fixed, it is Hyderabad biryani,mirchi salan and raita.This i have been doing since last 6 years. Kids also got used to my fixed dishes on Fridays, only thing I do is before mixing the biryani I take the unmixed rice and give that for the kids to eat with raita.

The above snap is our friday meal.Click here for the biryani and here for mirchi salan recipe

Rogan Gosh (Meat cooked in yoghurt and whole spices)

Last weekend i brought two recipes books (Curries & rice and Tikkas & Kababs).Since last three days i am stealing the recipes from that book and cooking it.This curry i made it last night for dinner with chapati.Had rogan gosh in the restaurants but never made it at home.This came out very well.


Ingredients:-


Lamb 1 kg (cut into cubes)
Butter 3/4 cup
Asafoetida (hing) a pinch
Green cardamon 10
Cinnamon 3 sticks
Cloves 5
Ginger and garlic paste 3 tbsp
Yoghurt 2 cups
Deghi mirchi powder 1 tbsp
Salt to taste
Water 2 1/2 cups


Method:-

Heat clarified butter in a kadhai.Add hing,green cardamons,cinnamon and cloves.Saute till they crackle.
Add onions and stir fry till golden brown
Stir in ginger and garlic paste and saute for 2 minutes.
Add lamb cubes and stir fry for 15 minutes.
Add the remaining ingredients except water.Cover and cook on low heat for 30 minutes.
Increase heat and stir fry till the oil separates.
Add water and pressure cook for 5-6 whistles.
Serve hot with parathas or rotis.


This curry is going to participate in the Side dish for chapathi event by viki of elite foods

Shikampuri Kabab

Ingredients:

Kheema/mutton mince 500gms
Channa daal 1/4 cup
Oil 2tbsp
Green cardamoms 6nos
Cloves 4
Cinnamon 2 sticksPathar ke phool (optional) 2 bunches
Shahi jeera 1/2 tsp
Onion 1 Chopped
Garlic 20 flakes
Red chilly powder 1tsp
Turmeric 1/2 tsp

Fresh coriander 2 tbsp
Fresh mint 2 tbsp
Green chillies 2
Oil to shallow fry
For the filling
Hung yogurt 250gms
Onions 1 (chopped finely)
Green chillies 2Fresh coriender 2 tbsp (finely chopped)
Fresh mint 2 tbsp (finely chopped)
Black pepper powder 1 tspSalt as per taste
Method:

1.Heat oil in a handi. Add green cardamom, cloves, cinnamon, mountain moss and royal cumin seeds.
2.Stir over medium heat. Now onions and garlic.Saute till done.

3.Add the meat ,channa daal,salt, red chillies and turmeric.
3.Now add the coriander, mint and green chillies. Stir.

4.Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed.

5.When the meat is cooked, remove, cool and transfer to a blender and mince.
For the filling,

Take hung yogurt, add onions, green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl.

Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties.

Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.

This is my entry to "The Hyderabad Ramadan Food Festival" by Mona of Zaiqa

Kadai Vegetable

Ingredients:-

• Capsicum 2 nos
• Carrot 2 nos
• Beans 5 nos
• Cauliflower 6-8 florets
• Potatoes 2 small
• Tomatoes 2 nos
• Panner 10-15 pieces
• Onions 2 nos
• Curry leaves few
• Cashew few
• Ginger garlic paste 1 tbsp
• Bay leaves 2 nos
• Coriander powder 1 tbsp
• Turmeric powder ¼ tsp
• Red chilli powder ½ tbsp
• Kasuri Methi leaves 2 tbsp
• Olive oil 3 tbsp

Method:-

1. Fry half of the onions, add curry leaves,cashew and tomatoes and make a paste of it.
2. Heat oil in a pan and fry capsicum, carrot, beans, cauliflower and potatoes.Keep aside
3. In the same pan add remaining onions and bay leaves. Sauté till onions are fried.Add ginger garlic paste and sauté till ginger garlic paste is cooked.
4. Add the onion paste and cook till the oil comes out.
5. The add salt,chilli powder,turmeric powder and coriander powder.Saute for 2 min. Sprinkle kasuri methi leaves.
6. Add the fried vegetables and panner .Mix thoroughly.Add ¼ cup water and cook till the veggies are soft.
7. Lastly add garam masala ,cook till the gravy is thick.

Serve hot with rotis.
This recipe I learnt it from a tv show.